Re: Ripe Tomatoes Was: Ripe oranges
Cyndi Norman wrote:
>
> Tomatoes are also done by feel. They should no longer be rock hard like
> they are when green. Most will change color first then get soft. A slight
> tug will remove the ripe ones. The problem here is some varieties are
> overripe by the time they come off with a slight touch. Some need a firmer
> pull (but I've never known one that had to be cut off). You will learn
> very quickly what is right for your particular tomatoes.
Quite a few fruits (apples and pears, for instance) have a line of cells
in the stalk close to the fruit (the abscission layer) which when the
fruit is ripe simply collapses allowing it to separate naturally from
the tree. In fruits which come loose if lifted or shaken this layer is
all but gone and it is quite safe to pick them (and save them the
bruising they would incur if they tumble to the ground). Curiously,
apples are pretty well ripe when this happens, but most pears need
further ripening time.
Tomatoes also have a marked abscission line about half an inch from the
fruit. I have heard it said they keep better if they are picked with
this piece of stalk intact, rather than it being severed close to the
fruit.
Moira
--
Tony & Moira Ryan <theryans@xtra.co.nz>
Wainuiomata,
New Zealand (astride the "Ring of Fire" in the SW Pacific).
